Ingredients

The following ingredients have 4 Servings
  • C
  • h
  • o
  • c
  • o
  • l
  • a
  • t
  • e
  • ,
  • C
  • r
  • a
  • n
  • b
  • e
  • r
  • r
  • y
  • ,
  • O
  • a
  • t
  • s

Instruction

  • <p>1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4.</p> <p>2. Spread the almonds out on a baking tray and roast for 10 minutes. Remove from the oven and, once cool enough to handle, roughly chop into 0.5–1cm pieces. Transfer the nuts to a large bowl and add the flours, oats and salt. Mix together and set aside.</p> <p>3. Increase the oven temperature to 190°C/170°C Fan/Gas Mark 5. Line two or three baking trays with baking parchment and set aside.</p> <p>4. Place the butter, sugar and orange zest in the bowl of an electric mixer with the paddle attachment in place. Beat on a medium speed for about 2 minutes, until combined and light. Add the almond and flour mix to the butter and sugar and continue to mix on a low speed until the dough just comes together. Add the cranberries and orange juice and mix for another few seconds to combine, then tip the dough on to a lightly floured work surface. Knead into a ball, sprinkling over more flour if needed to prevent it getting too sticky.</p> <p>5. Cut the dough in half and roll out one half so that it’s just over 0.5cm thick. Use a 7cm cookie cutter to cut the dough into rounds. Transfer these to a lined tray while you continue with the remaining dough. Bake for 18 minutes, until lightly coloured all over. Remove from the oven and set aside until completely cool.</p> <p>6. Meanwhile, place the white chocolate in a small bowl over a pan of gently simmering water, stirring occasionally, until melted. Do not let the base of the bowl touch the water. To coat the cookies, use the back of a dessertspoon to spread a tablespoon of melted chocolate over each. Set aside on a cooling rack for the chocolate to set, which can take up to an hour, before serving.</p> <p>These will keep for up to a week in an airtight container.</p>